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Thursday, September 19, 2013

Slow Cooker Recipe for Easy Thai Coconut Soup with Lemongrass


This recipe for Thai Coconut Soup in the slow cooker is super duper easy for really really awesome results!  If you love the coconut soup when you go to Thai restaurants, you will love this soup, I promise!!  It is jam packed with flavor from the lime, cilantro, lemongrass and Thai curry paste.  Make it with chicken or without, whatever you prefer!  If you want to make it a meal, I suggest scooping half a cup of rice into each serving bowl.  YUMMERS!
Slow Cooker Recipe for Easy Thai Coconut Soup with Lemongrass #soup #thai #crockpot

Makes 6 servings

1 (14 oz) can coconut milk (lite is okay)
1 Tbsp Thai red curry paste (I used mild, find it in the Asian section of the grocery store)
2 cups chicken broth
3/4 lb boneless, skinless chicken breasts or thighs
4 oz white mushrooms, sliced
2 lemongrass stalks, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
Fresh lime juice, to taste (I used about 2 limes)
1/2 cup cilantro, chopped
Salt and pepper

1.  Combine milk, curry paste, broth, chicken, mushrooms and lemongrass in slow cooker.
2.  Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3.  Remove lemongrass and discard.  Remove chicken and cut into small pieces or shred and then add back into the crock.
4.  Add in lime juice, to taste.  Add in plenty of salt and pepper to taste.  Ladle into serving bowls and top each bowl with a bit of cilantro.

So happy to find a good deal on lemongrass!

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42 comments:

  1. I love this type of soup; sounds great!

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  2. Anonymous21/9/12 12:31

    I love it that your recipes are healthy as well delicious and easy! Most slow cooker recipes use too many processed foods and canned creamy soups instead of wholesome real food. Thank you.

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  3. We eat this soup regularly, but I've never made it in a crockpot, that would be really good, and give the flavors a chance to blend, too. I'd love to have you link up at our ongoing link party on my new site: http://utahtopia.com/updates/entertainment/utahtopia-link-party Thanks!

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  4. Kalyn, it really is a great soup! Yum!

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  5. This soup sounds amazing!! I love Thai soups andway!!

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  6. Anonymous30/9/12 09:51

    I just discovered your recipe websight, and I must say it is fantastic! The pictures, reviews and recipies are absolutely wonderful! You get the best recipe websight award! Fabulous!
    Meg

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  7. Thanks Meg! You made my day :)

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  8. Really looking forward to trying this soup! What size slow cooker did you make this and your other recipes in? I have a 6 qt but I'm about to get a 4qt as well.
    Kendra

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  9. Kendra,
    I used a 3 quart slow cooker for this recipe. If you have the choice, I would use the smaller size! good luck and thanks for looking at my blog :)

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  10. So, how much lime juice would you say you actually put in this recipe? I used the juice of 2 limes and the result was so acidic that no one would eat it. I didn't measure what came from the limes, but it was somewhere around 1/4-1/3 cup.

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  11. Btw, not trying to be rude! Just hoping for your input.

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  12. So sorry Carrie! That makes me sad that it didn't turn out. For me it was just perfect. I probably had about 3 Tbsp of lime juice. Maybe mine weren't has ripe or something. I guess I should change the recipe to say "lime juice to taste".

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    1. I just tried this soup and used 3 tablespoons (which was a little less than what I had squeezed out of two limes). It was perfect!

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  13. Thanks for your reply! I easily had twice that amount, if not more. My limes must have been super juicy!

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  14. Do you think I could double this recipe and put it in a 6 quart pot?

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  15. Beth, yes you could easily do that!

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  16. Okay thanks. Cooking time the same? I've made this soup twice, by the way, and my 2 year old eats it up! I couldn't find lemongrass so I got the paste. More expensive but it will last for a few more soups. I love recipes that are short like this and have such good flavor!

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  17. Beth, yes, same cooking time. I used the paste once too. It's easier to find for some reason. It tasted the same to me both times!

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  18. This was wonderful! I doubled it for my 6qt, then added another can of c. milk (making 3 altogether), and since I already had rice stick noodles inn the pantry, I threw some of those in there, too. THANK YOU! I will be making this again for sure!

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  19. Anonymous1/1/13 17:27

    I was really excited to try out my first crockpot with this recipe and I don't know what I did wrong but my soup came out completely curdled:( I used the light coconut milk... could that have done it? I alsoput my chikcken pieces in partially frozen... Any ideas on what I did wrong to make it turn out so terribly?
    Thanks- M

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  20. M,
    I'm sorry it didn't turn out!
    I have no idea why it curdled. I have only used full fat coconut milk so maybe that is why...I always use frozen meat, so that wouldn't have been it. Sorry I can't be more help!
    Karen

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  21. Anonymous18/2/13 14:17

    Hi Karen,
    When do you put in the chicken? I have the chicken breasts frozen, should I drop them in whole frozen? Or should I defrost and chop before I put them in?
    Thank you!

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  22. Frozen is fine! Just add at the beginning with the rest of the ingredients. Cut up once cooked through and serve!

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  23. Anonymous25/2/13 01:47

    How much lemongrass paste would you recommend using? I'm really looking forward to trying this!

    - Bebe

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  24. Bebe,
    I don't exactly remember how much paste it was. I want to say the paste container has enough to make the soup 3 times. Look on the back of the container..maybe that will help you out. Karen

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  25. Any ideas about nutritional value? I need it for my app tracker

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  26. Monica,
    Here is a site that will calculate it for you!
    Sorry that I can't be any more helpful than that.
    Karen

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  27. Anonymous22/9/13 11:17

    Do you use green or red curry paste?

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  28. Anonymous22/9/13 13:57

    Came out perfect! Just like in my favorite thai restaraunt!
    I used one third of lemon grass tube and juice of half a lime. Yum!

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  29. I love coconut soup, and I'm trying to use the crockpot more so I'll be happily trying this recipe. Just a heads up. I bought some lemon grass fresh, that had it's base still on it. You can stick that in water and within a week or so it will grow roots and put off quite a bit of growth at the top. You can then plant it in your garden. Mine's still growing strong after 6 months.

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  30. Mindy, Wow! I did not know that about lemongrass. Thanks so much for the heads up!

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  31. Well I used the green Thai curry paste because I made the recipe 1 day before you posted that it was red.... This was the tastiest dish I have ever cooked in my crock pot and the best dish I've had in months. Thank you so much for such a wonderful meal and the house smelled amazing for hours. I also used the lemongrass tube.

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  32. Mangojh2, so glad that it worked out for you!!!!

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  33. Anonymous1/10/13 13:14

    Made this last night and my husband absolutely loved it! It was delicious and tasted just like they make it in restaurants. I doubled up on the mushrooms and also used a third tube of lemongrass paste. Next time I will add scallions also!

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  34. Would this freeze? Trying to decide how much to make. Looks absolutely amazing!

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  35. I'm making this tomorrow and I'm so excited about it! The owner of the Asian market where I bought the lemongrass said to also add some galangal slices and a kafir lime leaf. Fingers crossed!

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  36. Paty, I bet it will be fantastic!!

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  37. Hi Karen! I was thinking of making this soup but adding vegetables instead of chicken! I was thinking of adding yellow, red and orange peppers, any suggestion on quantities?! So excited to make this dish!! :)

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    1. That sounds great. I bet if you added half a pepper of each kind it would be plenty. Let me know how it turns out!

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  38. Anonymous27/1/14 17:57

    Would it be possible to make this recipe vegetarian? The chicken broth would be easy enough to substitute, but in place of the chicken, would tofu work? If so, could I just add it into the pot at the beginning like you would with meat, or should I hold off and add it in a little later?

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    1. I'm sure that it would be possible. I am really not sure about tofu. I've actually never cooked with it before, so I'm not familiar with it. Let me know what happens!

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